.....From My Palate

Cupcakes

Dragon Fruit Mousse Cake – Celebrating Sixteenth Birthday !

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It was a memorable week for my family, my niece turned 16 yesterday. When we chatted few days back, she asked me to bake a cake and send a video to her. Sweetheart, I am dedicating this cake post to you. Wishing you a very happy birthday and a great year ahead. Make us proud and stay happy and blessed! We all love you and always there for you.
Sixteen is really a special number. I remember my 16th birthday and more specifically remember what I wore on that day. Friends, cake, gifts, good food, lot of talking and fun makes the day memorable and beautiful. What else we want on a birthday right! Birthdays were so much fun at that age. I used to count the no of calls and cards I get on my birthdays, and single digit less can put me in depression, coz it shows I was loosing love, concern and attention. There was an honesty in friends and their messages. The amount of time they gave due to the carefree life at that time was precious. The card used to be full of colorful, hand written, funny and sometimes heartfelt messages. One of my very good friend never missed my birhday, she used to come every year either I am celebrating or not. And i still remember my other friend, who didn’t sleep all night and made a huge card for me. There are other friends too, I am not in touch with…but I really wanted to tell them, I still remember you all and thank you very much for your honest love, concern and making my birthdays really special and memorable. Thank you very much.

Gosh! It feels like I am already celebrating friendship day on this platform. I do believe, not to wait for any special occasion to vent out your feelings regarding someone or something. So, just share what I felt this very moment. But Yayy! Mother’s day is this weekend and I already had a post in the draft to celebrate this occasion. We will talk about this beautiful relationship and my experiences in the coming post.

Either you are celebrating or not but the presence of a cake itself gives a sense of jollity all around. If my metabolism started to work the way I wanted, I can and I will eat cake before and after every meal. I love to bake but the only issue is I just can’t abandon my creation at the mercy of others palate. I have a penchant for Mousse cakes these days. The moist creamy cake with a mirror glaze on top and covered with garnishes of fresh fruits, macaroons or edible flowers.

Freeze dried fruit powders are very popular and in demand these days. I tried dragon fruit powder for this cake. It gave very nice color and taste to the frosting and glaze. We can use these powders for smoothies, in baking and frosting. I will try to use the same powder in other recipes and will share soon.

One very important thing required to make a good mousse cake is a cake molds. If you don’t have one, use acetate strips to support frosting while refrigeration. It is a very simple cake as no tedious decoration is needed to looks beautiful. I used strawberry cake in this recipe and its optional. You can use any sponge cake, eggless or with eggs, in any shapes and sizes. If you are looking for good sponge cake recipe please let me know or google can help you as per your requirement. Use Agar Agar for the vegetarian option for gelatin.
Happy Mother’s Day in advance. Enjoy the best relationship gifted to a women by a supreme power.

 

 

Dragon Fruit Mousse Cake
Recipe Type: Cake / Dessert
Cuisine: International
Author: Bhawana
Ingredients
  • Sponge Cake (I cut small circles of strawberry cake for mini individual cake)
  • 1/2 cup Sugar Syrup with Orange blossom water
  • 2 packets unflavored Gelatin Powder
  • 1/4 cup. Water
  • 2 cups Heavy Cream
  • 1 cup Powdered Sugar
  • 2 tbsp. dried Dragon Fruit Powder
  • 1 tbsp. Orange Blossom Water
  • 1 pack Strawberry flavored Jello
  • 1 tbsp. dried Dragon Fruit Powder
  • Water as needed.
  • Silvered Pistachios and fruits for garnishing
Instructions
  1. For the Mousse- Mix cream and sugar and whisk until soft peaks form.
  2. Take water in a small bowl and sprinkle gelatin over the top.
  3. Microwave the mixture for 30 seconds, until clear and dissolved.
  4. Add dragon fruit powder, gelatin mixture and orange blossom water in the cream.
  5. Fold it gently to retain volume.
  6. For the Mirror Glaze- Prepare jello according to the instructions on the pack., Add dried dragon fruit powder while mixing jello in hot water. Add ice cold water to cool the jello faster.
  7. Cut the cake rounds in halves.
  8. Place the first half cake in the mousse mold. Sprinkle tbsp. of sugar syrup all over it.
  9. Pour a layer of mousse over it.
  10. Now place the second half of the cake and pour a thick layer of mousse again..
  11. Likewise make all the mini mousse cake and place it in the refrigerator for 30 minutes.
  12. Now pour the glaze on top and further refrigerate to set overnight or until glaze is all set.
  13. For serving, run the knife along the sides of the cake and remove the cake from the mold.
  14. Garnish the sides of the cake with silvered pistachios.
  15. Decorate the top with your favorite fruits.
  16. Serve and enjoy!

Tiramisu Cake With Eggless Mascarpone Filling And Whipped Cream Frosting

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Wow, January of 2017 has already disappeared in the past. It’s February and its a birthday month of, “love of my life”, my son. Its been 10 years since God has blessed us with this beautiful gift. These 10 years has been full of love, happiness, hugs, kisses and baking. Yes! baking, cooking and blogging, coincidently I started my blog in the very same year he was born. When people fuss about cooking and cleaning with the new born baby , I don’t know from where I get the strength and courage to start a food blog. After so many years if I try to look back how I managed to cook and blog with no help and a new born baby, everything seems to be foggy and fuzzy. But the pleasure of being a creator gives me an immense satisfaction and happiness all through this journey.

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Motherhood teaches you a lot. It really enhance your capability to love another person beyond measure to a extent that your life revolves around that small bundle of joy. Now that my son is entering in to double digits, its a big milestone for me. I am very proud looking at his transitional phase from a boy to a teenager but cannot hide my nervousness too. I am so used to of hearing mom all the time that I started missing that sound when he is not around. Though I am not ready to push him to live and learn by himself but still now a days I keep on telling him, you are 10, be independent, why you need mom for everything? That’s my duty to teach him how to fly…fly all alone!

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Good parents give their children Roots and Wings.
Roots to know where home is,
Wings to fly away and exercise what’s been taught them.
Dr. Jonas Salk

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I have no doubt in saying that my son is a huge fan of my baking. His confidence sometimes makes me feel guilty about the fact that I am not a trained baker. I am so embarrassed when he declares to the world that his mom bakes the best cakes. He likes whipped cream frosting better than butter cream frosting. I always try to customize my baking according to his taste. We don’t wait for occasions to bake a cake, all what it needs is any free time of the day in the kitchen, with lots of love and laughter.

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He has always been my little helper, my taster, my admirer and a big motivator in the kitchen. Whenever I finish making cream frosting, he is always there to lick a bowl and a whisker. This is a ritual and even I make sure to make frosting when he is around. Now that he is growing up, I sometimes fear of losing these moments with him.

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Dear Son,
I love you and will always there for you.
A very very Happy Birthday to you.
Big hug and lots of kisses!

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Tiramisu Cake With Eggless Mascarpone And Whipped Cream Frosting
Author: Bhawana
Ingredients
  • Vanilla sponge Cake
  • For the coffee syrup–
  • 2 tbsp. Instant Coffee Powder
  • 1/2 cup Water
  • 1/3 cup Sugar
  • Espresso extract–
  • 2 tbsp. Instant Coffee Powder
  • 3 tbsp. Hot Water
  • For the filling and frosting–
  • 8 oz. Mascarpone Cheese
  • 1 cup Powdered Sugar
  • 1 tsp. Vanilla Extract
  • 2 cups Heavy Whipping Cream
Instructions
  1. For the espresso extract, whisk together espresso powder and hot water.
  2. Set aside or use espresso from coffee machine.
  3. For the coffee syrup, in a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in 1 tablespoon of the espresso extract. Set aside.
  4. For the filling, combine mascarpone, 1/2 cup powdered sugar and 2 tbsp. coffee syrup just until smooth. Cover with plastic wrap and refrigerate
  5. For the frosting, beat the cream, 1/2 cup powderedsugar and 2 tablespoons Espresso extract until stiff. Fold 1/2 cup of filling mixture in it.
  6. To assemble the cake, place one plain cake layer on a serving plate.
  7. Using a thin skewer, poke holes in cake.
  8. Pour coffee syrup over cake, then spread half of the filling mixture.
  9. Place another cake layer; poke holes in cake.
  10. Pour coffee syrup over the second layer and spread with the remaining filling.
  11. Spread sides and top of cake with frosting.
  12. Decorate the cake according to the taste.
  13. Refrigerate before serving.

Ice-Cream Cone Cupcakes

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I love my son but I don’t know if I feel the same for summer vacations. These days no early mornings, no rushing, no running for the school bus instead calm, quite morning time with my first cup of tea but still a question in my mind do I really like summer vacations? Though I must admit summer vacations gives lot of quality time to spend with your kids but we have 24 hours in a day and lots of other chores to finish. I can handle “I’m bored!”, “I played with all my toys!”, “Now what will I do?” kind of questions but what really bugs me “I’m Hungry, Can I eat something good?”

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This is not the ending, when you are in the kitchen there is always a volunteer for the help. “Can I help in something?” If you say no of course! you are a bad mom but your yes! may not be any help for you. (you know what I mean…) No matter how much you wanted to say no but there are times when yes! is the only option.

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I like doing different activities with my son. In school days he is so busy with his regular routine and after school activities there is hardly any time to connect or spend with each other. Time is already flying, in few years all these activities will be beautifully wrapped in a scrapbook. And our present time will become memories of the past….So I decided lets make some beautiful memories!!

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Besides drawing, painting, unloading dishwasher, reading, playing board and card games and other activities, baking is the thing that we both enjoy. Our today’s recipe is fun and very interesting. Its yummy… delicious and an eye catcher.

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Ice cream cone cupcakes are fun, quick and easy recipe. It looks like a ice-cream but actually its a cupcake baked in an oven and frosted like a ice cream.

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Ice-Cream Cone Cupcakes
Author: Bhawana
Ingredients
  • Cake Batter of choice
  • 1 pack flat-bottomed Ice Cream Cones
  • 1 jar frosting of choice
  • Cherries and sprinkles
Instructions
  1. Preheat oven to 350 F.
  2. Take a muffin pan, and wrap foil tightly over the top.
  3. Use a sharp knife to cut a small X into the foil.
  4. Gently push the ice cream cone into the X.
  5. This will allow the cones to stand up nicely and not fall over.
  6. Transfer batter into a container with a pour spout.
  7. Pour batter into ice cream cones, filling each 2/3 of the way full.
  8. Bake the cupcakes cone for 18-20 minutes, or until an inserted toothpick comes out clean. Let cool.
  9. Frost and decorate with your choice of toppings.

Lemon Cupcakes With Whipped Cream Frosting

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lemon cupcakes

I love snow days, sitting cozily on a couch with a hot ginger tea reading or writing for a blog watching small cotton balls falling down. Freshly fallen snow, white all around looks immensely beautiful and so serene. Busy lives take a pause, with no errands outside, no school, no office small family get together without rushing or planning for things. Everything is so peaceful and calm. But not for long….all of a sudden a bleak voice ” mommy, I’m bored,” will break your dream and ‘bang’ fall in to realities.
Bored and hungry, these two words takes you out of this cozy setup into action. To kill the boredom, I made these Lemon Cupcakes with/for my son on this serene beautiful day….
Well, lemon because in this freezing temperature my small Meyer lemon tree giving me surplus sunshine with its bounty of fruits.

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Lemon Cupcakes

Ingredients

  • 1-1/2 cup All-Purpose Flour
  •  1-1/2 tsp. Baking Powder
  •  1/4 tsp Salt
  •  3/4 cup Sugar
  •  1/2 cup Unsalted Butter (at room temperature)
  •  3 large Eggs (at room temperature)
  •  1/2 tbsp Lemon Extract
  •  1/2tsp Lemon Zest
  •  1/4 cup Buttermilk (at room temperature)

Method

  • Preheat oven to 350ºF and place liners in a cupcake pan.
  • Mix flour, baking powder and salt in a bowl. In a separate bowl, beat sugar and butter together until creamy.
  • Add eggs one at a time, beating on low speed, then mix in lemon extract.
  • Add dry ingredients and buttermilk to mixture in alternating intervals.
  • Turn speed up to medium, combining all ingredients until well mixed.
  • Spoon mixture into cupcake liners, about half full.
  • Bake for 18-20 min. or until cupcakes spring back to touch.
  • Cool completely before topping with whipped cream frosting.

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Whipped Cream Frosting

Ingredients

  •  1 cup Heavy Whipping Cream
  • 1/3 cup Cream Cheese
  • 4tbsp Granulated Sugar
  • 1 tsp Lemon Extract
  • Few drops of Yellow Color

Method

  • Pour heavy whipping cream, cream cheese and sugar into a chilled bowl and beat on low for 30–45 sec. or until well mixed.
  •  Add the lemon extract and increase speed to medium-high. Whip until soft peaks form.
  •  Add food coloring and mix thoroughly.
  •  Refrigerate topping until cupcakes have cooled.
  •  Decorate cupcakes.

Chocolate Cupcakes dedicated to a Friend.

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Hi Sangi,
Thank u very much for all the awards. This post as promised is dedicated to u. I hope things are fine at your end. We (your blogger friends) are waiting for you and your spicy chatpati post.
Come back soon…
Thank U Sangi.

For Considering my blog,

and showering me with all these beautiful awards.

Now the tag time…

What is your current obsession?
Baking

What are you wearing today?
Blue top and denim capris.

What’s for dinner?
No Idea…

What is the last thing you brought?
Grossery

What are you listening to right now?
Moment of bliss, nth.

What do you think about the person who tagged you?
Simple, lovable, friendly, creative.. who cooks delicious food thats why known as Simply…Delicious.

If you have a house totally paid for,fully furnished any where in the world,where would you like it to be?
Seaside Penthouse.

What are your must have pieces for summer?
Sunscreen, white cotton clothes, lots of water.

Which language you want to learn?
French.

Who do u want to meet now?
Now….my hubby, nice weather we can go out for a nice drive.

What is your favourite colour?
Green

What do you try to cook when you have cooking blues(when you feel real lazy to cook something)?
Cook stories about the restaurent so that we can go out and eat there.

What are the cosmetics/make-up/perfumes that you can’t live without?
Kajal Pencil

What is your favourite piece of clothing in your own closet?
Actually all my saaris.

If you had $100 now,what would you spend it on?
Mac cosmetics

Who are your style icons?
None

Describe your personal style?
Can’t say my personal but I appreciate simple yet classy.

What are your favourite movies?
Favourite none but I enjoyed watching many of them.

Give us three styling tips that always work for you?
Nth for sure.

Coffe or tea?
Adrak ki chai

What inspires you?
Success.

Which other blogs you love visiting?
List is long…this place is full of best of the best.

Favourite dessert/sweet?
Gulab Jamun, rasmalai, rasgulla, gajar ka halwa, jalebi………

Favourite season?
In US Spring and Fall

Which is your dream destination?
Comforts of home.

Which is your favourite international cuisine?
Italian

Who is your favourite singer?
Asha Bhonsle

Thank u Sangi for tagging and showering me with all these awards.

Now it’s time for the recipe of the day….

Chocolate Cupcakes with vanilla ButterCream Frosting

Original recipe from Cupcakes Creations

5 oz Butter – softened
5 oz superfine (castor) sugar I used lesser suitable for my palate.
6 oz (175g)self-raising flour
3 eggs
2 tbsp cocoa powder
1 tsp vanilla extract

Preheat oven to moderate 350F.
Line 12 CC pan with paper cases.
Cream butter and sugar. Beat in eggs. Sift flour and cocoa and fold into butter mixture alternately with milk. Drop spoonfuls of mixture into prepared paper cases. Bake for 20 min or until a knife inserted comes out clean. Cool in pans.

Vanilla ButterCream Frosting
5 oz butter, softened
1 tsp vanilla extract (not synthetic vanilla)
1 C icing/confectioner’s sugar
2 tbsp milk

Beat butter and sugar with electric mixer until light and fluffy. Gradually add vanilla and 2 tbsp of milk. Beat until smooth and creamy. Pipped it on cupcakes and decorate them ur way.

Sure thing tastes yummy….if dieting forget about it for few minutes.